Absolutely! A delicious egg salad is creamy, flavorful, and perfect for sandwiches, wraps, or even just on toast. Here’s a simple, classic recipe with tips to make it extra tasty:
Ingredients (makes about 2–3 servings)
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6 large eggs
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3 tbsp mayonnaise (adjust to taste)
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1 tsp Dijon mustard (optional, but adds a nice tang)
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1 tsp lemon juice or vinegar
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2–3 tbsp finely chopped celery (for crunch)
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1–2 tbsp finely chopped red onion or green onion
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Salt and black pepper, to taste
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Optional: paprika, dill, or chives for garnish
Instructions
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Boil the eggs
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil over medium-high heat.
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Once boiling, cover and remove from heat. Let sit 10–12 minutes.
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Drain and cool in ice water for 5 minutes, then peel.
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Chop the eggs
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Roughly chop the eggs or mash with a fork for a creamier texture.
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Mix the salad
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In a bowl, combine mayonnaise, mustard, lemon juice, celery, and onion.
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Gently fold in the chopped eggs.
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Season with salt and pepper to taste.
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Chill and serve
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For best flavor, chill for 30 minutes to let the flavors meld.
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Serve on bread, crackers, lettuce wraps, or enjoy by itself.
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Pro Tips
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Creamier texture: Mix 1–2 tablespoons of Greek yogurt with mayo for extra creaminess and tang.
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Flavor boost: Add a pinch of smoked paprika, curry powder, or fresh dill.
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Make ahead: Egg salad can be stored in the fridge for up to 3 days.
If you want, I can give a “gourmet egg salad” version with avocado, bacon bits, and a zesty mustard dressing—it’s next-level tasty!